Piquillo pepper & chorizo skewers

Piquillo pepper & chorizo skewers

From
Posh Kebabs
Serves
4
Cooking time
10 mins

Don’t waste any of those vibrant red oils from your charred chorizo; instead, let the hot oil soak into your tomato bread for a true Spanish flavour. Great as a tapa with a glass of sherry.

Ingredients

Quantity Ingredient
190g cooking chorizo sausages, about 12 mini chorizo
12 piquillo peppers from a jar, drained

For the tomato bread

Quantity Ingredient
2 rustic demi-baguettes, halved lengthways
4 medium tomatoes, finely chopped
1 garlic clove, finely chopped
2 tablespoons olive oil
1/2 teaspoon red wine vinegar
handful flat-leaf parsley, roughly chopped
salt
freshly ground black pepper

Method

  1. Halve the chorizo sausages lengthways, then thread the chorizo and peppers onto 4 small skewers, alternating between the two. Set aside.
  2. Heat a griddle pan to high and cook the skewers for 5 minutes, turning halfway through until the chorizo is cooked through and has released its red oil. Remove the skewers from the pan and set aside. Lay the baguette halves cut-side down on the pan, moving them about in the hot oil, and toast for 2 minutes until a little crisp and red from the chorizo oil.
  3. Combine the tomatoes, garlic, olive oil, vinegar, and parsley. Season with black pepper and a little salt, though the chorizo may be salty enough. Put the baguettes onto a serving plate, spoon over the tomatoes, and serve the skewers on top of the bread.
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